2. • [ meez-on-plass] , literally "put in
place" is a French meaning“
everything in place", as in set up.
• It is used in professional kitchens to
refer to the ingredients, such as cuts of
meat, relishes, sauces, par-cooked
items, spices, freshly chopped
vegetables, and other components that
a cook requires for the menu items
that they expect to prepare during
their shift.
3. ✓Set up your work area safely and
completely before you start to work
✓Gather items necessary to keep your
work area safe and clean
✓Gather the appropriate portioning
and storage Keep foods at the
best possible temperature for prep
work materials
4. Planning and Organizing Production
1) Assemble your tools
2) Assemble your ingredients
3) Wash, trim, cut, prepare, and
measure raw materials
4) Prepare your equipment
5) Pre heat the oven, line baking sheets,
etc.
5. Using Your Knife Safely:
1) Use the correct knife for
the task at hand
2) Always cut away from
yourself
3) Always cut on a cutting
board
4) Keep knives sharp
5) When carrying a knife,
hold it point down
6) Don’t attempt to catch a
falling knife
7) Never leave a knife in a
sink of water
6. Handling the Knife
• The Grip – gives you maximum control
over the knife. The proper grip
increases your cuttingaccuracy and
speed, it prevents slipping , lessens
the chance of accident.
• The Guiding Hand –
1)Hold the item being cut firmly
2)Guide the knife
7. 4 Basic Grips
•
• Grip the handle
with all four
fingers and hold
the
thumb gently
but firmly
against the
blade’s spine
8. 4 Basic Grips
•
• Grip the handle
with all four
fingers and hold
the
thumb gently
but firmly
against the side
of the blade
9. 4 Basic Grips
•
•
• Grip the handle with
three fingers, rest
the index finger
• flat against the blade
on one side, and
hold the thumb on
the opposite side to
give additional
stability
10. 4 Basic Grips
•
•
• Grip the handle
overhand, with
the knife held
vertically – this
grip is used with a
boning knife for
meat fabrication
tasks
12. •
•
The fingertips are
tucked under slightly
and hold the object,
with the thumb held
back from the
fingertips. The knife
blade then rests against
the knuckles,
preventing the fingers
from being cut.
13. • When you peel or trim
foods, cut them into
tournées, or flute them, you
may find yourself holding
the food in the air, above
the cutting surface. In that
case, the guiding hand
holds and turns the food
against the blade to make
the work more efficient
14. •
•
cutting techniques, such
as butterflying meats or
slicing a bagel in half,
call forthe guiding hand
to be placed on top of
the food to keep it from
slipping, while the cut
is made into the food
parallel or at an angle
to the work surface
16. Trimming, Paring, Peeling
• Trimming - removing root and stem ends from
fruits, herbs, and vegetables.
• Peeling - to strip off an outer layer using hand
or peeler
• Paring - cutting away an edge or surface using
a knife
17. DICE
• LARGE DICE - measuring
¾ inch × ¾ inch × ¾ inch
• MEDIUM DICE –
½ inch x ½ inch x ½ inch
•
•
SMALL DICE –
¼ inch x ¼ inch x ¼ inch
26. Jardinere
• A long thin baton, about
2cm long and
approximately 3mm
wide and 3mm thick.
They can be slightly
larger depending on
their use.
27. Macedoine
• This is a diced cube,
0.5cm (5mm)
square, which is larger
than the brunoise
cut. Typical vegetables
used are carrot,
onion, turnip, beans
and celery.
28. Matignon
• Roughly cut vegetables
cooked in butter
with ham, thyme and
bayleaf, finished by
deglazing the pan with
a little Maderia
![• [ meez-on-plass] , literally "put in
place" is a French meaning“
everything in place", as in set up.
• It is used in professional kitchens to
refer to the ingredients, such as cuts of
meat, relishes, sauces, par-cooked
items, spices, freshly chopped
vegetables, and other components that
a cook requires for the menu items
that they expect to prepare during
their shift.](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)